Profiteroles recipe

What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!

As I recently have a little time, I had been browsing on the internet the other day. Attempting to find new, fascinating tips, inspiring dishes that We have never tasted before, to delight my family with. Searching for quite some time yet couldn’t find any interesting stuff. Just before I thought to give up on it, I found this scrumptious and simple dessert by chance. It seemed so delightful on its image, that required rapid actions.

It absolutely was simple enough to imagine how it’s made, how it tastes and how much my hubby might love it. Actually, it is quite easy to keep happy the man in terms of treats. Yes, I am a blessed one. Or maybe he is.Anyways, I went to the page: Suncakemom and followed the simple instuctions that have been accompanied by great pics of the procedure. It really makes life quite easy. I can suppose it’s a bit of a inconvenience to take photos in the middle of cooking in the kitchen as you normally have gross hands therefore i really appreciate the hard work she put in to build this post .

Having said that I am empowered to present my own, personal recipe in the same way. Many thanks for the thought.

I was fine tuning the original recipe create it for the taste of my family. Need to say that it was a great outcome. They enjoyed the taste, the consistency and enjoyed getting a treat such as this in the midst of a busy week. They quite simply asked for even more, a lot more. Hence next time I’m not going to commit the same mistake. I’m going to multiply the volume .

This was made possible through SunCakeMom who provided the original Profiteroles.

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.

Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.

Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.

Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.

Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)


Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.

Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.

Whisk the whipping cream separately, cover and put it in the fridge, too.

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